Instant Pot Red Lentil Soup with Lemon
Nutritious, delicious, and ready in minutes, this Instant Pot Red Lentil Soup is layers of sweet, earthy, and bright flavors.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Pressure Cooker
- Cuisine: American
- 1 tablespoon olive oil
- 1 small sweet or yellow onion, diced
- 3 medium carrots, diced
- 4 cloves garlic, minced
- 6 cups low sodium chicken broth (or vegetable)
- 1 1/2 cups rinsed red lentils
- 3/4 cup canned, fresh, or frozen sweet corn
- zest and juice of 1 lemon
- 1 teaspoon cumin
- 1/2 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon red pepper flakes (omit for a no spicy heat)
- pinch of saffron (optional)
- 1 teaspoon salt
- 1/4 teaspoon pepper
for serving: torn fresh basil for garnish, heavy cream, lemon wedges
- Preheat the pressure cooker by selecting saute. Add oil.
- When hot, add onions and carrots and saute for 5 minutes. Add garlic and stir for 1 minute.
- Add chicken broth, lentils, corn, lemon juice and zest, cumin, curry powder, turmeric, red pepper flakes, saffron, salt, and pepper; stir.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 7 minutes.
- When cooking is complete, use a quick release.
- Puree soup to desired consistency with an immersion blender. For a regular blender, puree about 1/3 of the soup then return it to the pot.
- Serve hot with a garnish of basil, a swirl of cream, and a squeeze of lemon. Extra fresh cracked pepper is also amazing.
- Leftovers can be refrigerated up to 5 days or frozen for at least 3 months.
- Saffron can be a very expensive spice. While it adds great flavor to the soup, you won’t miss it if you omit it
- Use red lentils for this soup to achieve maximum creaminess, not brown or green.
Keywords: instant pot soup, lentil soup, healthy soup